quick, creamy and light avocado Caprese pasta
More easy way to eat avocado?
Does this happen to you? We like avocado and buy them relatively often, and then somehow let it sit and now “we have to eat that avocado!” Guacamole or avocado toast would be great solutions, but we don’t eat chips or bread (after breakfast) very often.
So we add them to salad like this one with tomatoes, apricots, baby kale, cilantro, toasted pumpkin seeds, and blanched snow peas. Avocado goes with many nuts, seeds, and fruits, so you can try out different versions like in “Anytime salads” post.
Yes, you CAN cook avocado!
I often hear that you would not want to cook avocado because it will turn bitter and brown. But thought maybe if you added at the very end and cook it for 30 seconds or so, it might give out a melted butter texture.
I previously adapted Ina Garten’s Summer Garden Pasta to use up abundance of cheery tomatoes, thought that may work with avocado.
Extra creamy & light tomato avocado pasta
So, here it is – the ingredients are just avocado + garlic + what you’d use in Caprese salad. We had a few peas/beans from our garden so I threw them in as well. The result is an extra creamy yet “light” pasta dish with silky and buttery texture. The catch is that you have to eat it right away. We never had a left-over and my guess is that this will not microwave very well.
This is highly adjustable depending on the ingredients you have at hand. Enjoy your own version!
Creamy and light avocado Caprese pasta
Ingredients
- 5 oz pasta
- 12 oz cherry tomato
- 7 clove garlic
- 2 tbsp olive oil
- 2 cup basil
- 1 piece avocado
- 4 oz fresh mozzarella cheese
- 1/2 tsp salt Plus another teaspoonful to boil pasta
- 1 tsp red pepper flakes
- 1/2 cup snow peas
Instructions
- Cherry tomatoes and basil – About two hours or so before you start cooking pasta, wash both cherry tomatoes and basil leaves and dry well. Half tomatoes and put them in a medium sized bowl. Mix in basil, salt, red pepper flakes, pressed garlic, olive oil and stir well. Let them sit.
- Pasta – about 15 minutes before you are ready to eat, start boiling water and cook pasta al dente.
- While you are waiting for the pasta, cut fresh mozzarella cheese in small cubes.
- Shortly before you drain the pasta, cube avocado.
- Right before you drain the pasta, if you are using greens like peas or asparagus, throw them in the pot and drain together.
- After you drain the pasta (and peas, etc.), put them back in the pot over a medium high heat, throw in the tomato/basil mix, mozzarella cheese, avocado, and stir quickly for 30 seconds or so.
- Enjoy while it's hot and creamy.
Nutrition
About The Author
MayumiW
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